Original Creole Seasoning 
Smoked Chicken Jambalaya
If you love bold smoky flavor and classic Louisiana dishes, this Smoked Chicken Jambalaya by @TFTI.BBQ…
Get RecipeThis crispy fried calamari by @NachoCookin gets a bold Cajun twist with Tony Chachere’s Original Creole Seasoning. Lightly breaded and fried to perfection, each bite delivers crunch, flavor, and a hint of heat. Served with a creamy Cajun lemon aioli, this easy seafood recipe is perfect for appetizers, game day, or any Southern-inspired spread.
Ingredients
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For the Calamari:
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2 lbs calamari (rings and tentacles, cleaned)
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1 1/2 cups all purpose flour
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1 tsp baking powder
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2 1/2 tsp Tony Chachere’s Original Creole Seasoning
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oil or beef tallow for frying
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lemon wedges for serving
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For the Aioli:
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1/2 cup mayo
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1 1/2 tsp Tony Chachere’s Original Creole Seasoning
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1/2 tsp Dijon mustard
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1 small clove garlic, grated
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1 tsp hot sauce (optional)
- Clear
Directions
For the Calamari:
- Pat the calamari very dry.
- (Optional) Soak in buttermilk for 30–60 minutes, then drain well.
- In a bowl, mix flour, baking powder, and Tony Chachere’s.
- Bring oil or tallow to 375°F.
- Toss calamari in the flour mixture right before frying. Shake off excess.
- Cook in small batches for 45–60 seconds, until light golden.
- Remove to a paper towel or rack. Lightly
For the Aioli:
- Mix everything together until smooth.
- Let sit for 10–15 minutes before serving.
- Taste and adjust seasoning or lemon as needed.
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